Garlic Soup With Lentils
|Olive oil||2 Tablespoon|
|Chopped garlic||1 Cup (16 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Carrots||2 Medium, finely chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Red wine||2 Cup (32 tbs) (Cote Du Rhone)|
|Stock||1 Gallon (Lamb For Best Flavor)|
|Tarragon sprig||1 , chopped|
|Thyme sprig||1 , chopped|
|Rosemary sprig||1 , chopped|
|Lentils||1 1⁄2 Cup (24 tbs) (Cleaned And Picked Over)|
In a large stock pot heat the olive oil over medium heat and saute the garlic, shallots, and carrots until tender but not brown.
Add the flour and mix well.
Add the red wine and stir to incorporate.
Add the lamb stock, bay leaves, herbs, and lentils.
Bring the mixture to a boil.
Simmer until reduced by 1/4 and the lentils are tender.
Season with salt and pepper to taste.